Lemony Roasted Garlic Potatoes with Burrata
2 lemons 115g burrata 3 tbsp extra-virgin olive oil , divided Salt , to taste 455g salad or fingerling potatoes , washed and quartered 2 garlic cloves , peeled and crushed ½ yellow onion , diced 1 tsp smoked paprika Black pepper , to taste 1 tbsp fresh parsley flakes , for garnish
Preheat oven to 200 C / gas mark 6 . Zest and juice 1 lemon ; thinly slice the other lemon .
Put the burrata in a small bowl and slice into it to expose the creamy centre . Drizzle with 1 tbsp oil ; sprinkle with lemon zest , 1 tbsp lemon juice and salt . Refrigerate until serving .
Put the potatoes , remaining oil , garlic , onion , paprika , salt and pepper in a large shallow baking dish . Toss to coat the potatoes .
Drizzle the remaining lemon juice over the potatoes ; add lemon slices . Roast for 45 to 50 minutes , tossing halfway through the cooking time . When the potatoes are lightly browned and softened , remove them from the oven . Cool for a few minutes .
Spoon the burrata over the potatoes , evenly distributing it in small amounts over the whole dish . Garnish with parsley , if desired . Serve immediately . Makes 4 servings .
Recipe courtesy of Vicki Shanta Retelny ( victoriashantaretelny . com )
when you pull away the fruit ’ s peel .
According to the Journal of Nutritional Science , flavonoids are an indispensable component in a variety of nutraceutical , pharmaceutical , medicinal and cosmetic applications : “ This is attributed to their anti-oxidative , anti-inflammatory , antimutagenic and anti-carcinogenic properties , coupled with their capacity to modulate key cellular enzyme function .” In other words , flavonoids are amazing .
Citrus can even work as an alternative for salt , says LeAnne Pratt , a strategic account manager at Sunkist . “ Just use a squeeze of lemon in place of salt and you ’ ll never miss the salt ,” she says .
Citrus Salad with Dates
VINAIGRETTE 4 tbsp olive oil 2 tbsp Champagne , sherry , red wine or apple cider vinegar 2 tbsp orange juice 1 tbsp lemon or lime juice 1 garlic clove , finely minced ¼ tsp salt ¼ tsp pepper
3 to 5 oranges , clementines or other ripe citrus 2 to 3 large handfuls ( about 140g ) of rocket or baby spinach 45g Medjool dates , pitted and chopped 40g pistachios , pecan pieces or sliced almonds 25g unsweetened coconut flakes , toasted 25g red onion , thinly sliced 60g goat cheese , crumbled Fresh mint or Italian parsley
Prepare the dressing : Blend vinaigrette ingredients in a small bowl .
Cut or peel the rinds off the citrus . Slice into ½-cm-thick rounds . Place the rocket or spinach on a platter to form the base of the salad . Layer the citrus slices on top . Sprinkle with the dates , nuts and coconut . Scatter the red onion and the goat cheese over the top . Add some mint leaves or parsley . Spoon the dressing over the salad , reserving any dressing not used . Serve immediately . Makes 6 servings .
Recipe and image courtesy of Sylvia Fountaine ( feastingathome . com )
Laura Bode is a freelance writer based in Camas , Washington , and owner of Laura Bode Designs ( laurabodedesigns . com ).
FEBRUARY / MARCH 2022 Costco Connection 33